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Tomato Dahl with Gluten-Free Naan

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  • Author: Olivia
  • Total Time: 1 hour
  • Yield: 4–6 servings
  • Diet: Gluten Free

Description

A comforting and nourishing tomato dahl made with warming spices, creamy yellow lentils, and served with soft homemade gluten-free naan for a wholesome Ayurvedic-inspired meal.

Ingredients

  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon black mustard seeds
  • Seeds from 2–4 cardamom pods
  • 1/4 teaspoon black peppercorns
  • 1 tablespoon ghee or vegetable oil
  • 1 medium 2-inch piece fresh ginger, peeled and minced
  • 1/2 teaspoon hing (asafoetida)
  • 3 celery stalks, finely diced
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon turmeric
  • 1 teaspoon kala namak or regular salt
  • 1 1/4 cups yellow moong dal or yellow lentils
  • 2–3 medium tomatoes, cubed
  • 8 cups purified water
  • 1 fresh lemon, for serving
  • Fresh cilantro leaves, for garnish
  • 1 tablespoon toasted nigella seeds, for garnish
  • 3/4 cup almond milk
  • 1 teaspoon coconut sugar
  • 1 tablespoon active dry yeast
  • 3 tablespoons ground chia seeds
  • 6 tablespoons almond milk
  • 1 cup buckwheat flour
  • 1 cup tapioca flour
  • 1/2 cup millet flour
  • 1 1/2 teaspoons salt
  • 1/4 cup olive oil
  • 1 tablespoon nigella seeds

Instructions

  1. Grind coriander, cumin, fennel, mustard seeds, cardamom seeds, and black peppercorns into a spice blend.
  2. Heat ghee or oil in a large pot over medium-low heat.
  3. Add ginger and hing and sauté for about 1 minute.
  4. Add celery and cook for 4 minutes until softened.
  5. Stir in ground spices, red pepper flakes, turmeric, and salt.
  6. Add moong dal, tomatoes, and water and bring to a boil.
  7. Reduce heat and simmer for about 20 minutes until lentils are soft.
  8. Blend part or all of the dahl if desired for a creamier consistency.
  9. Finish with lemon juice, cilantro, and toasted nigella seeds.
  10. Warm almond milk to about 110°F and mix with coconut sugar and yeast. Let sit until foamy.
  11. Pour boiling almond milk over chia seeds and let form a gel.
  12. Combine yeast mixture, chia gel, flours, salt, and olive oil into a sticky dough.
  13. Shape dough into flatbreads on a lined baking sheet.
  14. Sprinkle with nigella seeds and let rise for 30 minutes.
  15. Bake at 375°F for 30–35 minutes until golden brown.
  16. Serve warm naan alongside the tomato dahl.

Notes

  • Blend the dahl partially or fully depending on preferred texture.
  • Use vegetable oil instead of ghee to keep the recipe vegan.
  • Red lentils can replace moong dal for faster cooking.
  • Keep naan covered after baking to prevent drying.
  • Fresh lemon juice brightens the flavor before serving.
  • Coconut milk can be added for extra creaminess.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Simmering and Baking
  • Cuisine: Indian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 430
  • Sugar: 6g
  • Sodium: 520mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 61g
  • Fiber: 10g
  • Protein: 13g
  • Cholesterol: 0mg

Find it online: https://mealshine.com/tomato-dahl-with-gluten-free-naan/